From Cupcakes to Traditional Korean Food and Everything in Between

Cinnamon Roll Cookies

You guys loved my fluffy cinnamon rolls so much that I decided to whip up a bun/cookie hybrid.  Today, I present to you the cinnamon roll cookie.  It’s soft and warm with all the flavors of a cinnamon roll but with half the work and effort.  Can we say win-win?

 

 

 

 

 

 

 

 

5.0 from 3 reviews
Cinnamon Roll Cookies
 
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Author:
Serves: 1 dozen cookies
Ingredients
Cookies
  • 1½ c unbleached flour
  • 1 ts baking powder
  • ¼ ts fine salt
  • ½ ts freshly ground cinnamon
  • 1 stick soft unsalted butter
  • ⅓ c powdered sugar
  • ⅓ c brown sugar
  • 1 ts pure vanilla extract
  • 1 room temperature egg
Filling
  • ⅓ c brown sugar
  • 1½ tb freshly ground cinnamon
  • ¼ ts freshly ground cloves
  • 1-2 tb melted butter
Icing
  • 4 oz soft cream cheese
  • ⅓ c sifted powdered sugar
  • 1 ts pure vanilla extract
  • 2-3 tb room temperature whole milk
Instructions
  1. In the first bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
  2. In the second bowl, cream together the butter and sugars for at least 5 minutes.
  3. Add the vanilla and egg.
  4. Slowly incorporate the first bowl with the second bowl. Do not over mix.
  5. Wrap and chill in the fridge for at least 1 hour.
  6. Make the filling by stirring the sugar, cinnamon, and cloves together. Set aside.
  7. Make the icing by blending the cream cheese, powdered sugar, vanilla, and milk together. Set aside.
  8. Lightly flour your work surface and roll the dough out to ¼" thickness.
  9. Brush the surface with melted butter and evenly sprinkle the filling, leaving about an inch of a border all the way around.
  10. Carefully roll the dough as tightly as you can without breaking the dough. It helps if you slip a piece of nonstick material beneath it {like plastic wrap, wax/parchment, silpat}.
  11. Cover the rolled dough with plastic and refrigerate for 20 minutes.
  12. Slice the chilled dough and if time allows, pop the rounds in the fridge for 15-20 minutes as this will prevent them from spreading too much.
  13. Bake the cookies at 350 for 9-11 minutes.
  14. Cool completely and top with icing.

Love,

Your Squishy Monster ^.~

Homemade Cheez-Its

If you enjoy light, flaky, buttery crackers exploding with the goodness of cheddar, this recipe is for you!

 

 

 

 

 

 

 

 

 

 

5.0 from 3 reviews
Homemade Cheez-its
 
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Author:
Serves: 6 dozen crackers
Ingredients
  • 4 oz freshly grated cheese
  • 2 tb cold unsalted butter
  • ¼ ts fine salt
  • ½ c unbleached flour
  • 1-2 tb ice water
Instructions
  1. In a food processor, pulse everything together except the water. Make sure all the ingredients are cold. Keep it in the freezer if you're working on something else.
  2. Slowly tip in the tiniest bit of water and pulse. The less water you use the better.
  3. When a dough has formed, lump it into a ball, flatten out into a disc, and wrap in plastic. Work quickly so you don't melt the butter and chill in the fridge for an hour.
  4. Lightly flour your work surface. Don't use too much flour or your crackers will be dry. Roll out the dough to ⅛-1/4" thick. Cut into squares and bake at 375 for 16-18 minutes. The longer you bake your crackers, the crunchier they will be.

Love,

Your Squishy Monster ^.~

Blood Splatter Cupcakes with Glass Daggers

With a base of moist spice cake and fluffy cream cheese frosting, these get the halloween treatment with sharp glassy candy daggers and lots of gooey splattered blood making them both a trick and treat.

 

 

5.0 from 2 reviews
Blood Splatter Cupcakes with Glass Daggers
 
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Author:
Serves: 2-3 dozen
Ingredients
Spice Cake
  • 1¾ c unbleached flour
  • 1 ts baking powder
  • ½ ts salt
  • 1 ts cinnamon*
  • ½ ts nutmeg*
  • ¼ ts cloves*
  • ⅛ ts allspice*
  • ⅛ ts ginger*
  • ¾ c oil
  • 1½ c brown sugar
  • 3 room temperature eggs
  • ¾ c room temperature whole buttermilk
  • 1 ts pure vanilla extract
Frosting
  • 16 oz soft cream cheese
  • 2-3 c *sifted* confectioners/powdered sugar
  • 1 ts pure vanilla
  • 1 tb heavy cream {optional}
  • ¼ ts fine salt
Glass Candy
  • 1 c granulated sugar
  • ½ c corn syrup
Blood
  • Red jelly
Instructions
  1. In a large bowl, whisk/sift together the flour, baking powder, salt, and all the spices. Set aside,
  2. In a separate bowl, combine the oil and sugar.
  3. Add the eggs, one at a time with the buttermilk and vanilla.
  4. In thirds, slowly combine the first, dry bowl with the second, wet bowl. Do not over mix.
  5. Bake at 350 for 17-20 minutes for standard sizes and 9-12 minutes for mini sizes.
  6. For the frosting, break up the cream cheese and slowly cream in the sifted powdered sugar. Add the vanilla, cream, and salt and cream until fluffy. Frost cooled cupcakes.
  7. Please refer to videos for making the glass candy and assembling the cupcakes.
Notes
*Freshly ground yields the best flavor

 

 

Love,

Your Squishy Monster ^.~

Honey Garlic Chicken Easy 1 Pan Recipe

Around the same time last year, I had surprise guests that were coming over and I had the most boring staples in the fridge which is always inevitable because I can’t ever seem to make groceries last as I tear through them as if I were a voracious Tasmanian devil as soon as they get home.  Needless to say, I go to the market often, which is a great thing for me because I enjoy it so much but I guess speaks volumes about my grocery shopping addiction.

This 1-pan dish was born on the fly and made so many bellies happy that it has stayed in my repertoire since.  I’ve tweaked and played around with it and today, bring you juicy succulent chicken braised in a sweet, sticky, savory sauce.  And the sauce it creates?  Heaven on potatoes, pasta, rice….

 

 

 

 

5.0 from 2 reviews
Honey Garlic Chicken Easy 1 Pan Recipe
 
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Author:
Serves: 2-3 Servings
Ingredients
  • Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature
  • 2 crushed garlic cloves
  • Oil, kosher salt, freshly cracked black pepper
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tb unsalted butter
  • 1 tb unbleached flour
  • 1 tb soy sauce
  • 1 tb honey
  • 1 c warm homemade chicken stock
  • Freshly chopped flat leaf parsley
Instructions
  1. Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.
  2. Oil, salt and pepper the chicken.
  3. In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.
  4. Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.
  5. In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.
  6. Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.
  7. Slowly pour in the chicken stock. Mix, mix, mix.
  8. When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

Love,

Your Squishy Monster ^.~

Steamed Panda Buns 찐빵

I grew up eating these puffy buns.  Ours were always stuffed with sweetened red bean.  I didn’t even realize you could have them with anything else!  Of course, I know better now and can highly recommend a variety of fillings ranging from nutella to mozzarella melted into marinara but most importantly in this video, I’ll show you how to make very soft buns that poof up without the aid of any yeast.  Plus, I’ll show you how to steam these without a steamer and decorate the panda faces naturally, without any artificial dyes.

 

 

 

 

 

 

5.0 from 2 reviews
Steamed Panda Buns 찐빵
 
Prep time
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Author:
Serves: 8-10
Ingredients
Buns
  • 1½ c unbleached flour
  • ⅓ c powdered sugar
  • 2½ ts baking powder
  • ½ ts fine salt
  • ½ ts oil
  • ½ c room temperature whole milk
Filling
  • ½ c adzuki beans
  • 1½ c water
  • ⅓ brown sugar
  • Pinch of salt
  • 1 ts vanilla extract
Instructions
  1. In a bowl, mix together the flour, sugar, baking powder, salt, oil, and milk. The dough is ready when it forms together in a ball, has a smooth surface, and is no longer very sticky.
  2. In a greased bowl, cover the dough and allow to rest, undisturbed for 30-45 minutes or until doubled in size.
  3. For the filling, rinse the beans and soak overnight.
  4. The next day, slowly bring them to a boil. The water should be almost {if not all} evaporated and the beans will be soft when it's ready for the rest of the ingredients.
  5. Mash in the sugar, salt, and vanilla. A food processor will yield a smoother paste but you can also use a fork/potato masher/spoon.
  6. Scoop even balls with a ice cream scoop and allow to chill in the fridge while working on the dough.
  7. After the dough has risen, knead the dough if it's still sticky. If it's manageable, then skip this step. If not, use the least amount of flour possible to knead.
  8. Portion out pieces and roll out into circular disks that are thinner on the edges all around.
  9. Tuck a bean paste ball into the centers and pinch to seal.
  10. In a large frying pan lined with parchment/wax, lay the buns at least 2 inches away from each other. You can either do this in batches, several pans, or in a steamer. Carefully fill the bottom with water and clamp on the lid to steam for 15-20 minutes. Refill with water as needed.
  11. Please refer to the video for the panda face demonstration.

Love,

Your Squishy Monster ^.~

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